First Buckboard bacon

[OleSmokey]

Finished my first Buckboard bacon. Also my first time making and injecting a sweet pickle brine. It turned out great. Thanks to Deepwoodsbutcher for the posted info and inspiration. Thanks to Walton’s for this site and the Automatic injector syringe I used to inject the brine.

[Mcjagger]

OleSmokey looks good…your all set for breakfast for the next little while !!!

[cdavis]

OleSmokey looks like it turned out great. Congrats. Still have a week to go before mine is ready for the smoker. Can’t wait.

[Dave in AZ]

OleSmokey that bacon looks great! I put some curing 2 days ago, injected too. Love that stuff!

What salt level and sugar did you use? I’ve kind of settled on 3% salt, 2% sugar.

Here is a writeup I just did on that wonderful injector, with some tips for cleaning it. Think I finally figured it out. I didn’t notice the first few times I used it, but fat gets down in the tip of that needle.
https://meatgistics.waltons.com/topic/5739/review-of-walton-s-yellow-brine-injector/4

[John Belvedere]

Nicely done Sir! Nicely done

[processhead]

OleSmokey Very nice. On my to-do list with belly prices running so high lately.

[calldoctoday]

OleSmokey Very, very nice!

[Denny O]

OleSmokey Think I’ll wait a while till after ya’ll get yours made and I make the rounds to sample all of it!

[dawg]

Looks great! I hope you enjoy it as much as I do. Buck board bacon is the BEST.

[OleSmokey]

Dave in AZ I used twice as much salt than sugar into the brine. The sugar part was made up of half light brown sugar and half pure maple syrup. I will say I could not really taste any maple flavor but I don’t like maple flavored bacon that tends to burn easily when you fry it. I don’t know if there is a way to get maple flavor without adding as a rub after brining.

[tarp]

another project I’ll have to try,…when I get brave enough. lol
your looks great!

[Dave in AZ]

OleSmokey I thought the same thing when I used maple syrup making Canadian bacon. Think I used 2 cups, and I couldn’t taste it in finished product. So I stopped using it, because the family made syrup is like gold to me and wasting 2 cups about made me cry lol.

I think the maple syrup molecule is just too big to penetrate the meat. So now, if I want that flavor, I just rub some on before smoking. Or while eating it

[cdavis]

Dave in AZ I have a question about your Canadian bacon. Do you trim the fat cap off or leave it on? . What meat temperature is your finished product? Thanks for your time.

[cdavis]

OleSmokey what does your sweet pickle brine you injected your buckboard with consist of. Beautiful bacon by the way. Thanks

[Deepwoodsbutcher]

OleSmokey looks great!

[calldoctoday]

tarp Yes, you will. You can do it!

[Dave in AZ]

cdavis said in First Buckboard bacon:

Dave in AZ I have a question about your Canadian bacon. Do you trim the fat cap off or leave it on? . What meat temperature is your finished product? Thanks for your time.

Charley, I trimmed all the fat and silver skin off. I might have left the fat, except the silver skin/tendon sheathing is under the fat. So my CB is just totally lean. It’s really just a ham Except a bit saltier if it is CB, as it is intended to fry up a slice and taste like bacon.

However, I have seen pics of folks who left the fat cap on, and I can see that fat being nice if you do fry it up like bacon. I slice it for sandwiches mostly, so no fat.

[bocephus]

OleSmokey Every time I see a post with buckboard bacon, I want a BLT. Yours looks very good.

[cdavis]

Dave in AZ that is what I want to do is slice it for sandwiches. So what was your finial internal temperature.

[Dave in AZ]

cdavis
I’ve gone 156 and 157 f several times and been very happy with moistness and color.
https://meatgistics.waltons.com/topic/5308/canadian-bacon-equalibrium-wet-brine-w-10-pump/4